Out of Helen's Kitchen - Carrots and beets
- Details
- Published on Tuesday, October 2, 2018
By Helen Drysdale
Neepawa Banner & Press
Fall vegetables are plentiful so here are two recipes to help use them up.
Creamy beets salad
3 cups cooked diced
beets
1/4 cup diced onions
1/2 cup sour cream
1 Tbsp. prepared
horseradish
1 tsp. dill
Combine the onion, sour cream, horseradish and dill. Add to the beets. Serve.
Carrot casserole
5 Tbsp. butter
1/2 cup diced onion
1/2 cup diced celery
1 can cream of celery
soup
3/4 cup of shredded cheese
5 cups cooked carrots
1 cup bread crumbs
1/2 tsp. pepper and salt
1 tsp. Mrs. Dash
Melt 2 Tbsp. of butter in a frying pan, add the onions and celery and saut茅 till slightly softened. Add the soup, cheese and carrots. Put into a lightly greased casserole dish. Mix the salt, pepper and Mrs. Dash and 3 Tbsp. melted butter to the crumbs. Sprinkle over the carrots mix. Bake at 350掳 for 25 minutes or until bubbly.
